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"My neighbor Marion Usher always includes this matzo toffee recipe for her brittle when she offers it as a gift," says James H. Schwartz, Executive Editor of our sister publication Coastal Living. "It's irresistible."

Recipe by Southern Living November 2006

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Recipe Summary test

prep:
15 mins
cook:
8 mins
bake:
15 mins
stand:
32 mins
chill:
30 mins
total:
100 mins
Yield:
Makes about 20 pieces (about 1 1/2 lb.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 15- x 10-inch jelly-roll pan with nonstick aluminum foil. Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.

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  • Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan, and spread over matzos.

  • Bake at 350° for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly.) Let stand 1 minute at room temperature or until no longer bubbly. Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes. Place pan in refrigerator; chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.

  • Note: For testing purposes only, we used Manischewitz Unsalted Matzos.

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